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BETTER BAKING RESULTS Promotes yeast activity, loosens the dough and provides a nice browning of the crust Enzyme active organic baking malt: dark and liquid - gives bread, rolls and yeast pastries colour and a fine malt aroma Easy dosage: 1-1.5% for yeast and puff pastry, 1-2% for rolls, 2-3% for scrap bread, based on the flour For strong breads: the sweetness of the malt harmoniously rounds off the acidity of sourdough and pumpernickel breads Versatile: can also be used as a spread or for sweetening cereal, yoghurt and drinks
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